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Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Turkey breast stuffed with duck, chicken and crawfish jambalaya stuffing.
Inspected for wholesomeness by US Department of Agriculture. Ready to cook.
Gourmet quality.
Perfect for smaller groups, the Turducken Roll is a combination of breast meat from a turkey, duck, and chicken. The breast of the turkey is seasoned with La Boucherie's spice mixture, then layered with lean duck and chicken and stuffed with one of La Boucherie's dressings of your choice. Rolled together and netted, this oven-ready treat is easy to bake, slice and serve.
Product weight 5 lbs
Serves approximately 8 people
Crawfish Jambalaya
Onions, celery, bell pepper and seasonings are sautéed in butter until clear. A very flavorful red sauce is added to this mixture and cooked until all the flavors have melded together. This mixture is added to cooked, natural long grain white rice and mixed by hand. In order to make each product consistent, whole crawfish tails are weighed and added to the stuffing of each bird.
Tur-Duc-Ken Roll Cooking Directions:
Keep product frozen until ready to use.
Thawing Instructions: Remove from box, place in a pan & thaw in the refrigerator approximately 24 hours prior to cooking.
Quick Thaw Method: Leave wrapper on bird and place in cold water for 6-8 hours.
Cooking Instructions: Remove plastic bag, netting stays in place and put completely thawed roll in a non-stick roasting pan or one that has been sprayed with cooking oil. Preheat oven to 350° Cover with foil and bake approx. 2 hours. Remove foil and bake an additional 15-20 minutes or until golden brown in color. Basting with butter helps achieve the golden brown color and also keeps the roll moist. Internal temperature must reach 165 degrees Fahrenheit. Let stand 10-15 minutes. Remove netting - Carve, Serve, and ENJOY!
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. It arrived packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. This is my go-to online store now.